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What is sour half-and-half?

Michael T. Murray, ND
Naturopathic Medicine

Sour half-and-half or cultured sour half-and-half results from the addition of lactic acid-producing bacteria to half-and-half. Sour half-and-half contains not less than 18 percent milk fat. The product may or may not contain lactic acid-producing bacteria. Reduced-fat half-and-half must have at least 25 percent less fat per serving than the regular product. These milk products are similar to buttermilk and the thickness increases with higher fat content.

Encyclopedia of Healing Foods

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Encyclopedia of Healing Foods

From the bestselling authors of The Encyclopedia of Natural Medicine, the most comprehensive and practical guide available to the nutritional benefits and medicinal properties of virtually everything...

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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.